Cheese

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  • The Beginning of the End of Raw Milk Cheese in Wisconsin?

    Cheese Underground
    Jeanne Carpenter
    29 Jun 2015 | 1:30 pm
    Wheels of Bleu Mont Bandaged Cheddar, once madeexclusively from raw milk, are now pasteurized because Cheesemaker Willi Lehner can't find a cheeseplant that will today allow raw milk through its doors.I have been exceptionally lucky to have been in the right place at the right time most of my life. But no luckier than in 2003, when I took a job at the Wisconsin Department of Agriculture and got drafted into a small team that would go on to help artisan cheesemakers launch a dairy renaissance in America's Dairyland.Since then, I've been privileged to watch dozens and dozens of artisan…
  • Fantastic Fireworks Event!

    CHEESE - Bing News
    2 Jul 2015 | 6:33 am
    Black Angus Beef, Cajun Rubbed Grouper, Root Beer Glazed Chicken and Deep South Pulled Pork sliders, accompanied by aged cheddar, Carolina slaw, Tasso ham, Chevre cheese, frizzled Vidalia onions, mango chutney, whiskey soaked pears, muffaletta spread ...
  • When Taste Is a Trade Issue

    NYT > Cheese
    25 Jun 2015 | 11:00 am
    Regulators and consumers in the United States and the European Union often have radically different ideas about what is safe or appetizing.
  • Fromage Blanc avec Framboises, Fraises et Myrtilles

    WordPress Tag: Cheese
    bstbites
    2 Jul 2015 | 1:01 pm
    If there is one thing that I always have, it is a plan. I always have some sort of a plan or idea of how something should unfold. Whether it is a trip, an event or my life — there is a plan. And not surprisingly, I, with some serious help from my mother and future mother-in-law, have already planned the majority of our wedding which is over a year and three months away – I even found my dress! I love planning so much that I’ve considered doing it full time as a caterer, event planner or even a professional organizer… So, it came as a surprise to me when I decided to change paths…
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    CHEESE - Bing News

  • Fantastic Fireworks Event!

    2 Jul 2015 | 6:33 am
    Black Angus Beef, Cajun Rubbed Grouper, Root Beer Glazed Chicken and Deep South Pulled Pork sliders, accompanied by aged cheddar, Carolina slaw, Tasso ham, Chevre cheese, frizzled Vidalia onions, mango chutney, whiskey soaked pears, muffaletta spread ...
  • Pimiento Cheese Bacon Burger

    2 Jul 2015 | 5:48 am
    1. Put salt & pepper mix on both sides of the burger. Place burger on grill and cook to proper temperature. Baste with butter. 2. Butter both halves of the bun and place it on the grill and toast evenly. Please make sure that the both buns are evenly toasted.
  • Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese

    2 Jul 2015 | 4:30 am
    Grilled corn pretty much finds its way into nearly every single barbecue I ever have. It’s such a statement of mid-summer, and beloved by nearly everyone. Plus when it’s at the peak of its season, corn needs nothing more than a squirt of lime juice and ...
  • Cheese production up 1.8 percent in May

    2 Jul 2015 | 3:51 am
    Cheese production in the United States totaled 989 million pounds in May, up 1.8 percent from May of last year. Italian cheese production totaled 423 million pounds up 1.9 percent from a year ago while American-type cheese output was 1.6 percent higher ...
  • It’s looking Gouda for ex-monks’ cheese shop move

    2 Jul 2015 | 3:39 am
    However, this cherished local cheese shop will close this month — but not for good. On July 15, East Village Cheese will move to 80 E. Seventh St., between First and Second Aves. They hope to reopen by month’s end. The relocation comes after the ...
 
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    Cheese Underground

  • The Beginning of the End of Raw Milk Cheese in Wisconsin?

    Jeanne Carpenter
    29 Jun 2015 | 1:30 pm
    Wheels of Bleu Mont Bandaged Cheddar, once madeexclusively from raw milk, are now pasteurized because Cheesemaker Willi Lehner can't find a cheeseplant that will today allow raw milk through its doors.I have been exceptionally lucky to have been in the right place at the right time most of my life. But no luckier than in 2003, when I took a job at the Wisconsin Department of Agriculture and got drafted into a small team that would go on to help artisan cheesemakers launch a dairy renaissance in America's Dairyland.Since then, I've been privileged to watch dozens and dozens of artisan…
  • Hooks Donate $40,000 from 20-Year Cheddar

    Jeanne Carpenter
    27 May 2015 | 9:06 pm
    During the next few days, you're going to hear a lot about Hook's 20-year Cheddar.You're going to hear about how it debuted at a fancy dinner at L'Etoile in downtown Madison, where three James Beard award-winning chefs prepared a seven-course dinner for 70 people.You're going to hear about how expensive it is - $209 a pound - and how there's very little to be had, because most of it is pre-sold or already reserved.You're going to hear about how surprisingly creamy it is for a 20-year piece of Cheddar, and how the calcium lactate crystals crunch in your mouth like pop rocks. And guess what?
  • Pagel's Ponderosa Dairy: More Cows, More Milk, New Cheese

    Jeanne Carpenter
    12 May 2015 | 5:20 pm
    Wisconsin media reported last week that while the number of Wisconsin dairy cow farms dropped below 10,000 for the first time in generations, both cow's milk production and specialty cheese numbers in America's Dairyland are up. How can that be?With the high cost of land and feed, farms today must get bigger to stay profitable and compete on a national level. It is no longer viable for the average farmer to milk 10 cows and still make enough money to take a vacation or send kids to college. That's why we're seeing more family farms combine herds, add cows and grow larger.Here's a breakdown of…
  • The Year of the Beagle

    Jeanne Carpenter
    11 May 2015 | 5:44 pm
    Bagel the Wonder BeagleThe Chinese may still be arguing over whether it is the Year of the Goat or the Year of the Sheep, but at my house, there is no doubt: 2015 is the Year of the Beagle.About a year ago, our 18-year-old daughter adopted a 9-year-old Beagle from an animal rescue. Gunner, as he was known then, was turned over to the shelter by his original owner, who had raised him from a puppy. A three-page hand-written letter came with the dog, detailing favorite foods, toys, likes, dislikes and a complete medical history. However, the last question was the most telling. It asked: "Reason…
  • Colby Makes A Comeback with The Robin

    Jeanne Carpenter
    18 Apr 2015 | 7:47 am
    In 2009, Jon Topp of Chesterfield, Missouri, sent me an email and attached a spreadsheet listing dozens of Colby cheeses he had ordered from Midwestern cheesemakers during the past several years, in a quest to find the Colby of his youth. Growing up in the 1960s in central Iowa near a small country store that carried the "absolute best Colby cheese," Jon remembered eating Colby in longhorns, wrapped in cloth and wax.He said he could remember the taste like it was yesterday: mild, deliciously nutty, firm and laced with small holes. Most importantly, like much of the Colby made today, it was…
 
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    WordPress Tag: Cheese

  • Fromage Blanc avec Framboises, Fraises et Myrtilles

    bstbites
    2 Jul 2015 | 1:01 pm
    If there is one thing that I always have, it is a plan. I always have some sort of a plan or idea of how something should unfold. Whether it is a trip, an event or my life — there is a plan. And not surprisingly, I, with some serious help from my mother and future mother-in-law, have already planned the majority of our wedding which is over a year and three months away – I even found my dress! I love planning so much that I’ve considered doing it full time as a caterer, event planner or even a professional organizer… So, it came as a surprise to me when I decided to change paths…
  • Cheese Puffs

    David Chilcott
    2 Jul 2015 | 1:00 pm
    Cheese Puffs are a quick and easy deep fried snack, perfect for parties or movie nights. Beaten egg whites are combined with flour and cheese, then deep fried until golden and crisp. The soft, gooey centre is a wonderful contrast to the crisp exterior. Serve with dipping sauces or on their own – give it a go! Ingredient List: 3 Egg Whites 200g of Cheese (grated) 2 1/2 Tablespoons of Plain Flour Salt and Pepper (to season) Preparation Time: About 5 minutes Cooking Time: About 10 minutes MAKES ABOUT 16 CHEESE PUFFS Watch the full recipe video here: Cheese Puffs
  • Say Cheeeeeese!

    pickymunch
    2 Jul 2015 | 12:50 pm
    The thing is, my hubster is the ‘lasagna-maker‘ in this household. However, I’d like to think that an almost-empty casserole means my first attempt wasn’t too shabby. A lot of lasagnas call for marinara sauce as one of the ingredients. I didn’t have that. I also lacked ricotta cheese. I did come up with my own sauce concoction to add to my browned meat. Tomatoes, tomato paste, ketchup, garlic, cilantro, onions, paprika, salt and pepper (& a little bit of water). For my cheese mix, I used parmesan, mozzarella, cottage cheese, eggs, salt and pepper. Layer…
  • Wine and cheese

    Kitty Cunningham
    2 Jul 2015 | 12:13 pm
    This post is for the amusement of avincie and annmeeker. My loving husband got me a wine club membership. It is at the Cork And Cow Wine Bar at the mall near my job. We found the place by accident when we had time to kill before a movie and went in for a wine tasting. Their tastings are offered on Tuesdays and Wednesdays every week and cost $5. YOu are given 2 crackers, a bite of cheese and tastes of 4 wine that are generous enough to be the equivalent of a glass of wine. The club membership is $99 for the first 3 months and $40/month thereafter. It provides you with your name engraved on a…
  • Week One Hundred & Twenty Seven - Mary Berry's Continental Cheesecake & Frosted Walnut Layer Cake

    kimsideas
    2 Jul 2015 | 11:58 am
    Week 127 and the old Mary Berry Baking Bible is now looking well used and “lived in” and there are few recipes left to choose from but I delved in with a bit more vigor than last week and came out with the last cheesecake recipe from that section and a frosted walnut layer cake. I began with the cheesecake as this a cooked cheesecake which involves several stages. I made the base first and I know Mary is quite lean on the biscuit and butter for her cheesecakes so I doubled the biscuit and butter amounts and melted the butter while crushing the biscuit for the base. I thought this…
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